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Saccharomyces cerevisiae as a delivery system of Zataria multiflora Boiss. essential oil as a natural preservative for food applications
Author(s) -
Nakhaee Moghadam Maryam,
Jamshidi Abdollah,
Fazly Bazzaz BiBi Sedigheh,
Azizzadeh Mohammad,
Movaffagh Jebrail
Publication year - 2020
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.10818
Subject(s) - carvacrol , thymol , preservative , essential oil , yeast , food science , chemistry , saccharomyces cerevisiae , food industry , biochemistry
Abstract BACKGROUND The following study is an evaluation of the encapsulation, stability and release profile of Iranian Zateria multiflora boiss essential oil (ZEO) in Saccharomyces cerevisiae yeast cells. Encapsulation was performed with different essential oil / yeast weight ratios at different temperatures. The encapsulation efficiency and stability of the loaded yeasts and the release profiles of carvacrol and thymol (as the main active ingredients of ZEO) were also investigated. RESULT The encapsulation efficiencies of carvacrol and thymol at a ZEO / yeast weight ratio of 1.25 were 30.9% ± 0.01% and 44.5% ± 0.02%, respectively. Loaded yeast cells were stable during the 4‐week storage period. Both carvacrol and thymol showed substantial releases of around 60% during the first hour and around 70% during the second hour at two different water temperatures, followed by steady release. CONCLUSION Zateria multiflora boiss essential oil can be encapsulated effectively in S. cerevisiae yeast cells, refrigerated without degradation, and released efficiently. Zateria multiflora boiss essential oil encapsulated into S. cerevisiae yeast may be used as a potential preservative for the food and drug industry. © 2020 Society of Chemical Industry